This no-bake Gingersnap Icebox Cake has alternating layers of gingersnap cookies and cinnamon whipped cream. Filled with warm spices, it's no fuss and perfect for the holidays like these molasses crinkle cookies and cinnamon ice cream.
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Why you will love this cake
Gingersnap icebox cake is an easy, no-bake dessert that requires only a handful of ingredients. This delicious concoction is filled with the flavors of the season, making it the perfect holiday dessert, like these festive maple leaf sugar cookies and these spice cake mix cookies.
What is icebox cake?
An icebox cake is an old-fashioned dessert made by layering wafers, cream, and sometimes fruit or nuts. It is then refrigerated to set up. The wafers will soften, bringing a cake-like texture to the dessert.
Chocolate wafer cookies, Oreos, and graham crackers are commonly used. Chocolate chip cookies or gingersnaps - as in this version - are delicious options, too. Make sure to start with a crisp cookie, as the cookies will soften as the cake sets up in the fridge.
Ingredients
This dessert requires just a few ingredients. Gingersnap cookies have a great crispy texture and provide warm holiday flavors. Heavy cream is whipped with some powdered sugar for sweetness. Ground cinnamon and vanilla bean paste (or vanilla extract) add complimentary seasonal flavor.
Easy to make
This no-bake gingersnap icebox cake is as easy as whip, layer, and refrigerate.
- Whip the cream together with sugar and flavorings until stiff peaks form.
- Spread a thin layer of cream in the bottom of a 9-inch springform pan.
- Arrange a layer of cookies in the pan, breaking some apart to fill in the gaps.
- Spoon ⅓ of the cream over the cookies. Spread evenly. Top with another layer of cookies.
- Add ½ of the remaining cream, spread evenly, and top with another layer of cookies.
- Top with remaining cream, spreading evenly.
- Cover with plastic wrap and refrigerate overnight (preferable) or for 4 hours (minimum).
- Crush the remaining cookies and sprinkle over the top.
- Run a knife around the outside of the cake and remove the outer band of the pan.
- Slice and serve.
Storing
Cover the cake tightly with plastic wrap and store in the refrigerator for 2-3 days.
Can I freeze an icebox cake?
Yes, icebox cake can be frozen. Prepare the cake according to directions and refrigerate overnight. The cookies need time to soften and become cake-like before freezing. Transfer to the freezer and flash-freeze until firm. Then, wrap tightly with plastic wrap and aluminum foil and freeze for up to one month. Thaw in the refrigerator before slicing and serving.
Serving
Gingersnap icebox cake is perfect to serve during the holiday season. The flavors are festive and it's is so easy to make. Serve alongside a cup of coffee or tea. This deliciously creamy concoction will have you coming back for seconds.
Equipment
Stand mixer | Liquid measuring cup | Measuring cups and spoons | 9-inch Springform pan
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Gingersnap Icebox Cake
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EQUIPMENT
Ingredients
- 3 cups heavy whipping cream
- ¾ cup powdered sugar
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1 teaspoon ground cinnamon
- ¼ teaspoon Kosher salt
- 16 ounces gingersnap cookies
Instructions
- In the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream, powdered sugar, vanilla, ground cinnamon, and salt. Whisk until stiff peaks form, about 3-4 minutes.
- In a 9-inch springform pan, spread a small amount of the whipped cream on the bottom of the pan. Nestle a layer of cookies in the cream, breaking the cookies to fill the gaps, if necessary.
- Spread ⅓ of the cream mixture on top of the cookies. Repeat with layers two more times, finishing with whipped cream. Cover with plastic wrap and refrigerate for at least 4 hours, but overnight is preferable. Reserve the remaining cookies.
- When ready to serve, run a knife around the inside edge of the springform pan and remove the outside band. Crush the remaining cookies and sprinkle them on top of the cake. Slice and serve.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Mary Ann Janssen says
Could I use pfeffersnuisse cookies instead?
Abbey McDermott says
Mary,
As long as they are firm and crisp. Soft cookies may disintegrate.
Todd says
Made this for Christmas. Used pumpkin pie spice in place of cinnamon and added a heaping tablespoon of molasses to the whipping cream. Delicious!!
Abbey says
The addition of molasses sounds delicious. I'm so happy you enjoyed the recipe!
Caria says
Add raisins as you mix the cream.. delightful
Abbey says
What a great idea! Thank you for trying this recipe.
Shannon Rosenthal says
Quickly dip the cookies in cofffee before covering with whip cream. Delicious flavours, coffee and ginger !’n
Abbey says
This sounds delicious, Shannon! Great tip!